Gluten Free Chicken Pot Pie SCD

Eating healthy is very important to me and my family so I like to make meals that the whole family can enjoy without having to make separate meals to accommodate my diet.   I follow a very restricted diet called the Specific Carbohydrate Diet which you can find out more about by clicking here.

I like to eat foods that taste great and don’t make me feel like I am missing out what everyone else is eating so I created a Gluten Free Chicken Pot Pie for SCD, that everyone will love, not just those of us on the Specific Carbohydrate Diet.

The best part is that not only is this meal gluten free, sugar free, preservative free, and so easy to make but it tastes better than the kind I grew up eating as a kid.

Ingredients for the crust:

• 1/2 Cup of Coconut Flour
• 1/4 Cup of Almond Flour
• 1 Egg
• 2 Tablespoons of Melted Butter
• 2 Tablespoons of Honey

Ingredients for the Pot Pie Filling:

• 4 Tablespoons of Butter
• 2 Tablespoons Almond Flour
• 1/2 Cup of Chicken Broth
• 1 Large Chicken Breast

You will need 4 Ramekins  to replicate this exact recipe, or you can use a casserole dish to make one large Pot Pie.

Instructions:

Preheat your oven to 400 degrees

To make the crust you will need mix coconut flour, almond flour, egg,butter, and honey in a bowl until well combined. Set aside.

To make the gravy melt 4 tablespoons of butter in a sauce pan on high, add 2 tablespoons of almond flour. Slowly add 1/2 cup of chicken broth, let cool.

Cut the chicken breast into small cubes and add to gravy in pot. Cook on high for about five minutes or until the chicken has turned white.

Add the frozen peas and carrots to ramekins. Pour gravy and chicken mixture on top, add any seasoning you would like at this point. I like a little salt and pepper but not too much because the sweetness of the crust is a great flavor that you don’t want to miss out on, so don’t over do it!

Separate the dough into four different sections. Roll each section into a ball, remove one. Pressing onto a slick or greased surface flatten the dough into a circle shape. Add to the top of the ramekin trying to cover as much of the top as possible and repeat with each section.

Don’t worry if it doesn’t look perfect, it will taste great!

Bake in the oven for about 30-40 minutes. If your crust starts to burn, add a layer of aluminum foil to the top until done.

I hope you enjoy these Gluten Free Chicken Pot Pies with your family, please let me know what you think in the comments below.

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